Sweet Potato Chili with hominy

https://www.seriouseats.com/recipes/2014/02/vegan-sweet-potato-two-bean-chili-with-hominy-recipe.html

Ingredients

• 3 whole sweet dried chilies like Costeño, New Mexico, or Choricero, stems and seeds removed
• 2 small hot dried chilies like Arbol or Cascabel, stems and seeds removed (optional)
• 3 whole rich fruity dried chilies like Ancho, Mulatto, Negro, or Pasilla, stems and seeds removed
• 1 quart water or hearty vegan stock
• 1/4 cup raisins
• 1 cup orange juice (or 2 tablespoons orange juice concentrate)
• 2 whole chipotle chilies in adobo sauce with 2 tablespoons sauce from can
• 2 tablespoons vegetable oil
• 1 large onion, chopped (about 1 1/2 cups)
• 1 poblano pepper, chopped (about 1 cup)
• 3 medium cloves garlic, minced (about 1 tablespoon)
• 1 1/2 tablespoons ground cumin
• 2 teaspoons dried oregano
• 1 tablespoon soy sauce
• 1 teaspoon marmite or vegemite (optional)
• 1 (28 ounce) can whole peeled tomatoes, crushed by hand
• 2 (15 ounce) cans kidney beans, drained and rinsed
• 1 (15 ounce) can black beans, drained and rinsed
• 1 (15 ounce) can hominy, drained and rinsed
• 1 1/2 pounds sweet potatoes, peeled and cut into 1/2-inch cubes
• Kosher salt
• 2 tablespoons vodka or bourbon
• 2 tablespoons corn masa harina

Directions

1. 1.

   Place dried chilies in a large saucepan over medium heat. Toast, stirring and flipping the chilies occasionally, until pliable, lightly puffed, and fragrant, about 4 minutes. Add stock, raisins, and orange juice, and simmer, stirring occasionally, until chilies are fully hydrated and tender, about 15 minutes. Drain chilies and raisins, reserving water separately. Transfer chilies to a blender or hand blender cup. Add chipotles and their sauce. Blend until completely smooth.

2. 2.

   Heat oil in a large saucepan or Dutch oven over medium-high heat until shimmering. Add onions and poblanos and cook, stirring frequently, until softened but not browned, about 4 minutes. Add garlic, cumin, and dried oregano and cook, stirring constantly, until fragrant, about 30 seconds. Add puréed chilies, soy sauce, and marmite, and cook, stirring constantly, until fragrant, about 30 seconds. Add reserved chili soaking liquid, tomatoes, kidney beans, black beans, hominy, and sweet potatoes. Stir to combine and season with salt to taste.

3. 3.

   Bring to a boil over high heat, reduce to lowest heat, cover, and cook, stirring occasionally, until sweet potatoes are fully tender and flavor has developed, 1 to 1 1/2 hours, adding more liquid as necessary if chili threatens to scorch.

4. 4.

   When cooked, add vodka or bourbon and stir to combine. Season to taste with salt and whisk in masa in a slow steady stream until desired thickness is reached. For best results, allow chili to cool and refrigerate for at least one night and up to a week. Reheat to serve.

5. 5.

   Serve, garnished with cilantro, chopped onions, scallions, avocado, lime wedges, and warm tortillas as desired.

Serrano chicken Chili

https://www.savoryspiceshop.com/recipes/savory-serrano-chicken-chili/amp

• 2 Tbsp. vegetable oil 
• 2 large boneless, skinless chicken breasts, diced 
• 1 large white onion, diced — subbed red
• 5 large whole smoked serrano chiles, rehydrated, seeded and chopped — subbed fresh + liquid smoke 
• 2 large celery stalks, diced 
• 2 cloves garlic, minced 
• 2 Tbsp. summer savory — subbed random spices 
• 1 1/2 tsp. Kosher Salt
• 1/2 tsp. Coarse Black Malabar Pepper
• 8 large crimini mushrooms, sliced 
• 2-15 oz. cans Great Northern white beans, undrained 
• 1-15 oz. can diced tomatoes 
• 1-28-oz. can crushed tomatoes 
• 2 California bay leaves
• ½ bunch cilantro, minced 
• juice of 2 limes 
• 1/3 cup maple syrup — subbed something 
• 1 Tbsp. soy sauce 
• 1 Tbsp. oyster sauce, optional — skipped
• 1 Tbsp. white truffle oil, optional — skipped

— added cumin, cocoa

Heat oil over medium-high heat in a large skillet. Add diced chicken and cook until browned on all sides. Remove from skillet and set aside. Add onion, chiles, celery, garlic, summer savory, salt and pepper and cook until onions have softened, about 5 to 7 min. Stir in browned chicken and transfer mixture to a Dutch oven or slow cooker. Stir in remaining ingredients, bring to a boil, then cover and reduce heat and cook on low for 1 to 6 hours. Add water to thin out if chili gets too thick.

Mashed Potato savoury waffles

http://joythebaker.com/2013/09/mashed-potato-cheddar-and-chive-waffles/

Mashed Potato, Cheddar and Chive Waffles

serves 4

4 tablespoons unsalted butter

1/4 cup buttermilk

2 large eggs

2 cups mashed potatoes

3 tablespoons chopped chives

1/2 cup all-purpose flour

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon fresh ground black pepper

1/4 teaspoon garlic powder

1 cup grated cheddar cheese

Melt butter in a small saucepan over medium-low heat.  As the butter melts it will begin to crackle and pop.  That’s the water evaporating out of the butter.  Continue to cook the butter until the crackling subsides and the butter begins to brown a bit.  The butter will smell nutty.  Immediately transfer the browned butter into a medium bowl. Whisk in buttermilk and eggs until thoroughly combined.  Add the mashed potatoes and 2 tablespoons chives and gently stir to combine.

In a small bowl, whisk together flour, baking powder, baking soda, salt, pepper, and garlic powder.  Add the dry ingredients to the wet ingredients.  Use a spoon to mix until all of the flour is thoroughly combined.  Try not to overmix the batter.  Just stir it until the flour is combined.

Heat a waffle iron and grease if necessary.

Dollop batter (about 1/4 cup per waffle) into the waffle iron.  Cook until golden on each side.  The amount of time depends on your waffle iron.  Remove waffles from  the iron and place on a cooling rack to rest.  The cooling rack will keep the waffles from getting soggy on the bottom as they cool.

Just before serving the waffles, turn oven to the broiler setting.  Place waffles on a baking sheet and top with cheddar cheese.  Place waffles under the broiler until cheese is melted, about 30 seconds to 1 minute.  Remove from the oven, sprinkle with remaining chives and serve warm (with salsa is delicious!).  

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Added chipotle to mashed potatoes. Served with chili - awesome!

Sweet Potato Chili

http://pinchofyum.com/healthy-jalapeno-sweet-potato-chicken-chili

INGREDIENTS

• 1½ lbs. chicken breasts
  
  
• 5 cups chicken broth
• 1 onion, minced
• 2 cloves garlic, minced
• 1 jalapeno, minced
• 2 tablespoons butter or olive oil
• 2 teaspoons chili powder
• ½ teaspoon salt
• 2 large sweet potatoes, peeled and diced (about 4 cups)
• 2 14 ounce cans fire roasted tomatoes with garlic, undrained
• 1 14 ounce can black beans, drained
• 3 tablespoons ground flaxmeal
• cilantro and Cotija cheese for topping
• 
  

INSTRUCTIONS

1. Poach the chicken: Bring the chicken broth to a rolling boil and add the raw chicken breasts. Cover and cook for 5 minutes. Turn off the heat and let the chicken continue to cook in the broth for another 20 minutes. Remove the chicken, let cool, and shred with two forks. Reserve 2 cups of broth. Keep chicken in the fridge until ready to use (I did this a day in advance and just stored my chicken and broth together in the fridge).
2. Saute the veggies: Heat the butter in a large soup pot over medium high heat. Add the onion, garlic, and jalapeño and saute until tender. Add the chili powder, salt, and sweet potatoes. Saute until the sweet potatoes are lightly browned.
3. Let it cook: Add the fire roasted tomatoes, black beans, shredded chicken and reserved broth. Stir and cover with a tight fitting lid. Keep over medium heat for 45 minutes without stirring (see notes).
4. Make it saucy: After 45 minutes, uncover and you’ll see a bunch of chicken and veggies with hardly any liquid. Perfect. Add 2 cups of water (or less, as needed) and stir to combine. Add the flax and stir again – this helps it thicken up and gives it a warm, nutty flavor.
5. Eat: Season with salt and pepper and serve topped with cilantro and Cotija cheese.

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Mostly as written, except:
Trader Joe's Pollo Asado, seared, then finger shredded (keep the liquid)
Serrano instead of jalapeño
Chipotle & ancho powder
Oregano, cumin
Skipped the flax
Lime juice

Avocado for garnish

White Chicken Cream Cheese Chili

From:
http://www.therecipecritic.com/2013/01/slow-cooker-cream-cheese-chicken-chili.html

Ingredients:

2 chicken breasts, can use fresh or frozen

1 can Rotel Tomatoes

1 can corn kernels, do not drain

1 can black beans, rinsed and drained

1 pkg ranch dressing mix

1 Tablespoon cumin

1 teaspoon chili powder

1 teaspoon onion powder

1 8 oz package fat free cream cheese

1.  Spray Slow cooker with cooking spray and lay chicken breasts in the bottom.

2. Dump the can of undrained corn, drained and rinsed black beans, and rotel on top of the chicken.

3. Put ranch seasoning packet, chili powder, onion powder and cumin on top.

4.  Stir to combine and top with block of cream cheese.

5.  Cook on low for 4-6.  Stir if you can after about 2-3 hours.